Pu-erh Chocolate Truffle Tart

Pu-erh Chocolate Truffle Tart

2

3/4 cup graham cracker crumbs

2 tablespoons granulated sugar

1/2 cup unsalted butter, melted

1 cup 70% dark chocolate, chopped

1/4 cup unsalted butter, cut into pieces

1/2 teaspoon cinnamon

3 servings of Pu-erh tea

1 cup half-and-half

½ teaspoon vanilla

1/2 almond extract

pinch salt

1 pack (250 grams) mascarpone cheese

3/4 cup heavy cream

1/4 cup granulated sugar

dash cinnamon 

tea leaves from 2 servings of Pu-erh tea, finely chopped

1. Preheat the oven to 350°F. 

2. Have a 9×9-inch square tart pan with removable bottom ready, placed on a baking sheet so that you can easily transfer to and from the oven.

3. In a medium bowl mix the crust ingredients until the butter has evenly coated all the crumbs.

4. Pour the crust mixture into the tart pan, and press it out firmly and evenly all over the base and up the sides of the pan.

5. Bake the crust for about 10 minutes. 

6. Remove the pan from the oven and set it on a wire rack to cool.

7. Begin by simmering the cream in a small saucepan with the tea steeping for about 10 minutes over medium-low heat. 

8. Remove the pan from the stove, but leave the tea steeping and while you work on the chocolate.

9. In a large microwave-safe bowl, melt the chocolate with the butter in the microwave on power level 5, microwaving for 1 minute at a time, then stirring, and repeating, until it is all melted and smooth.

10. Remove the tea steeping from the cream and add the cinnamon and tea-steeped hot cream to the chocolate mixture and stir until it is smooth.

11. Add the vanilla, almond extract, and salt.

12. Let the chocolate ganache you’ve just made sit on the counter, for an hour or so, to cool and set just enough that it is still pourable, but not super liquid.

13. Transfer the ganache to the tart shell using a rubber spatula, being sure to not get chocolate on the edges, and also to not disturb the delicate edges of the crust.

14. Let cool completely, cover, and refrigerate until the filling is set, about 4 hours and up to 8 hours before proceeding with the recipe.

15. In the bowl of an electric mixer fitted with the paddle attachment, whip the mascarpone, cream, sugar, cinnamon, and tea leaves on low, to combine, then on medium-high, until the mixture is thick and holds firm peaks. 

16. Don’t overbeat, or you’ll make butter.

17. With an offset spatula, spread the topping over the set tart, leaving pretty swirls and peaks of cream. 

18. Don’t worry if a little ganache is peaking through the cream.